Whisk together the salad dressing and combine with the vegetables. Voila!

Serves loads of people, honest!
I enjoyed this salad and the sharpness of the dressing was a lovely contrast to the creamy quiche I served it with (quiche to follow). However, make sure everyone has some. Delicious, but the honk of garlic was something else!

I did a beetroot salad with garlic on the weekend (I always say as long as everyone eat the garlic you don't notice it so much) - will be posting on it soon - always love beetroot in a salad - and i love your pic of the rooster and the garden view!

So, you added the beets raw -- yum. My sisters and I ate them like that when we were growing up (in California, so we're at least one group of N. Americans who eat them raw!), but Mom always made at least a sharply flavored marinade and they were almost pickled with lemon juice, garlic and onions. We've enjoyed finding out about beetroot 'jam' here - it's almost like sweet pickles -- which I hate -- but it's just sharp enough to be good in a salad.

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x